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Wednesday, December 14, 2011

What's For Dinner Wednesday: Creamy Orzo

Ages ago, one of my forays into blogging was a cooking blog. I couldn't come up with a cohesive theme though and, alas, that blog fell by the wayside along with the others. However, I do love to cook and I also love to try new recipes-- I get bored with the same recipes pretty quickly so I am constantly scouring Cooking Light magazine or Pinterest for new ones and editing my old ones. I do have a few standby meals in my recipe box though and this is one of them. It is also one that Alex requests a lot (and he is a little on the picky side), so I figure it must be pretty good.

This recipe is actually very easy to make and is pretty healthy. Since you cook the orzo slowly in chicken stock (like a risotto) it creates a really nice creamy texture. It makes a great side dish to chicken or seafood or even a great vegetarian entree with some steamed veggies on top. The recipe makes WAY more than the two of us need for a dinner, but I still like to make the whole thing along with some extra veggies and then pack it up and take it to work for lunch for a few days. Enjoy!

Heat oil in large skillet or sautee pan, cook onion over medium high heat for 2
minutes. Stir in garlic and cook for 30 seconds. Stir in uncooked orzo
& and toss to coat and cook for 1 minute. Reduce heat to medium.
Slowly stir in 1/2 cup of stock at a time. Adding the next half cup when
the previous one has been absorbed, stirring constantly. When orzo is tender stir in a
drizzle of olive oil and season with salt and pepper. Serve with grated Parmesan and steamed vegetables.

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A Squared is all about life, love, and the pursuit of great food here in the fabulous city of Chicago. I love food: both cooking (it's my therapy) and trying new restaurants. You can also find me exploring Chicago, traveling, drinking wine, studying architecture, and spending time with my husband, friends & family. And I will share it all with you here.
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